Total Time: 15
Yield: about 2 quarts
Learn more with additional photos by viewing the Rhubarb Punch blog.
- 1 pound rhubarb
- 1 cup plus 1 quart water, divided
- 1 stick cinnamon
- 1-1/4 cups sugar
- 1/2 cup lemon juice
- 1 cup pineapple juice
Instructions:Wash and trim rhubarb, and cut into 1/2-inch pieces. Cook in a heavy saucepan with 1 cup water and cinnamon over moderate heat, covered, 10 minutes.
Strain juices and discard rhubarb. Stir in sugar. Chill; add remaining lemon juice, pineapple juice, and water, and serve over ice.